CN111109528A - 一种特异性调节肠道菌群失调的主食添加粉及制备方法 - Google Patents
一种特异性调节肠道菌群失调的主食添加粉及制备方法 Download PDFInfo
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- CN111109528A CN111109528A CN202010068987.6A CN202010068987A CN111109528A CN 111109528 A CN111109528 A CN 111109528A CN 202010068987 A CN202010068987 A CN 202010068987A CN 111109528 A CN111109528 A CN 111109528A
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- A23V2400/169—Plantarum
Abstract
本发明公开了一种特异性调节肠道菌群失调的主食添加粉及制备方法,全谷物清洗、浸泡,20~28℃下发芽12~24小时,40~55℃下烘干12~24小时后磨粉,过筛,加水蒸制5~15分钟,冷却得发芽全谷物浆;加入发酵剂35~37℃下发酵24~48小时,经浓缩、干燥、粉碎得发芽发酵全谷物粉,加入低聚果糖、低聚半乳糖、黄原胶,混匀后得特异性调节肠道菌群失调的主食添加粉。本发明将全谷物食品进行发芽发酵处理,使其在保有大量益生元的前提下,营养成分容易被消化吸收,添加到面粉中做成日常主食,增加肠道菌群中有益菌数量,减少菌群中条件致病菌比例,从而降低肠道及系统性炎症因子水平,起到预防或辅助治疗炎症性肠病的作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种特异性调节肠道菌群失调的主食添加粉及制备方法。
背景技术
炎性肠病(IBD)是细菌、病毒、真菌和寄生虫等引起的小肠炎和结肠炎。是严重的胃肠道疾病,其难治愈、易复发,且存在发病率不断攀升及发病年龄逐渐低龄化等情况。炎症性肠病的主要病理机制尚不十分明确,其发病原因是多方面的,如遗传因素,环境因素,这些因素都可能导致肠道先天和适应性黏膜免疫反应。
尽管IBD的发病机理仍然不甚明确,但近年来,随着相关研究的不断开展,肠道菌群失衡在IBD患者中普遍存在,被认为是IBD的主要诱因。有研究发现肠道细菌失调可引起异常免疫反应,导致结肠组织炎症性黏膜损伤;而改善肠道菌群,则可有效节调节肠粘膜免疫系统,减轻肠道炎性损伤,增强肠道屏障功能。因此,通过摄入益生元,改善IBD患者的症状,可以作为炎性肠病辅助饮食治疗的重要手段。
全谷物中存在大量的益生元,有利于调节优化动物及人体的肠道菌群结构,但全谷物麸皮中含有植酸等抗营养物质,会增加IBD患者的肠道负担,加重腹泻。我国对全谷物的研究虽取得了一些成果,但从总体上来说,种类相对较少,真正能达到生产规模的产品不多。因此,应用全谷物进行炎性肠病相关医用产品的开发,需要对配方及制备工艺进行合理优化。
研究一种特异性调节炎性肠患者肠道内病菌群失调的主食添加粉,并按一定的比例与面粉混合做成主食,相较于传统的以单一小麦粉为主要原料做成的主食,可在日常用餐的同时补充营养改善肠道菌群,做到更好的食补效果,使用更为方便。以富含益生元的全谷物为基础,开发品质稳定、符合炎性肠病特殊营养需求的主食添加粉,可填补目前国内相关产品形式的空白,满足广大炎性肠病患者的营养支持需求。
发明内容
针对现有技术中存在的缺乏特异性调节肠道菌群失调的添加粉及主食缺乏的问题,本发明提供了一种特异性调节肠道菌群失调的主食添加粉及其制备方法,该植物基主食添加粉营养均衡,易吸收,是动物源食品的理想替代,完全可以满足炎性肠病患者特殊营养需求。
本发明通过以下技术方案实现:
一种特异性调节肠道菌群失调的主食添加粉的制备方法,包括以下步骤:
(1 预处理:全谷物清洗、浸泡,在20~28℃条件下发芽12~24小时至发芽率超过80%,40~55℃下烘干12~24小时后磨粉,过筛,得发芽全谷物粉;
(2)糊化:向步骤(1)中的发芽全谷物粉中加入1~3倍质量的水,隔水蒸制5~15分钟,冷却得发芽全谷物浆;
(3)发酵:向步骤(2)中的发芽全谷物浆中加入发酵剂搅拌均匀,在35~37℃下发酵24~48小时,经浓缩、干燥、粉碎得发芽发酵全谷物粉;
(4)制粉:向发芽发酵全谷物粉中加入低聚果糖、低聚半乳糖、黄原胶,混合均匀后得特异性调节肠道菌群失调的主食添加粉。
进一步地,步骤(1)中所述的全谷物为藜麦、谷子、带皮燕麦中的一种或以上。
进一步地,步骤(1)中所述全谷物为未经任何加工过程的带皮谷物。
进一步地,步骤(3)所述的发酵剂为植物乳杆菌菌粉,接种浓度每1L谷物浆105-107cfu。
进一步地,步骤(3)所述的发芽发酵全谷物粉的平均粒径为15μm以下。
进一步地,所述的低聚果糖的加入量占主食添加粉的3%~5%;低聚半乳糖添加量占主食添加粉的1%~2%;黄原胶的添加量占0.2~1%。
本发明中制备得到的特异性调节肠道菌群失调的主食添加粉。
进一步地,所述的主食为馒头、面条和面包中的一种。
进一步地,特异性调节肠道菌群失调的主食添加粉的添加量占主食成分质量的10~40%。
低聚果糖和低聚半乳糖拥有保健功能确切和食品配料优良的双重品格,具有低热值、促进双歧杆菌增殖、降血糖,改善血清脂质,促进微量元素吸收等优良生理功能。可以双向调节人体微生态平衡,是调节炎性肠病菌群失调的益生元。同时也可以作为甜味剂改善全谷物粉的风味。
全谷物是指完整、碾碎、破碎或压片的谷物,其基本组成包括淀粉质胚乳、胚芽与皮层,全谷物不仅含有丰富的B族维生素、镁、铁和膳食纤维,还含有多酚、维生素E、单宁、类胡萝卜素、植酸、木质素和木脂素等常见抗氧化成分,而且还含有一些果蔬食品中少见但具有很高营养价值的抗氧化成分,如γ-谷维素、烷基间苯二酚、燕麦蒽酰胺等。发芽谷物是一种新型功能性食品,其不仅含有以γ-氨基丁酸和谷胱苷肽为首的多种生物活性成分,而且经过发芽后,营养成分容易被人体消化吸收,发芽过程中不仅发生了许多生理代谢变化,如酶的活化生成、细胞生理活性的恢复,同时可以提高谷物的营养品质,如改善氨基酸的组成、提高蛋白质的利用率、增加B族维生素的含量、降低抗营养因子等。后期植物乳杆菌发酵过程会产生大量有益的次生代谢产物,进一步增强全谷物食品的菌群调节功能。相比于非全谷物或未发芽发酵的全谷物食品,发芽发酵的特定谷物食品可有效增加肠道菌群中有益菌的数量,减少菌群中条件致病菌的比例,从而降低肠道及系统性炎症因子水平,从而起到预防或辅助治疗炎症性肠病的作用。我国对发芽类谷物的研究虽取得了一些成果,但从总体上来说,种类相对较少,真正能达到生产规模的产品不多。
有益效果
(1)全谷物食品本身含有大量益生元,是一种天然的肠道菌群改善剂,但由于全谷物的外皮难以消化吸收,直接食用会造成肠胃负担,加重肠炎病人的腹泻等症状。为充分利用全谷物的菌群调节特性,同时改善其消化特性,本发明将营养丰富的全谷物食品进行发芽和发酵处理,使其在保有大量益生元的前提下,营养成分容易被人体消化吸收。发芽发酵的特定谷物粉添加到普通面粉中做成日常主食中,作为日常饮食的一部分,可有效增加肠道菌群中有益菌的数量,减少菌群中条件致病菌的比例,从而降低肠道及系统性炎症因子水平,从而起到预防或辅助治疗炎症性肠病的作用;
(2)本发明所选取的藜麦、谷子、燕麦等全谷物,除可提供大量益生元外,其氨基酸组成均衡,是动物源蛋白的理想替代,完全可以满足炎性肠病患者特殊营养需求;
(3)除全谷物外,本发明所采取的低聚果糖、低聚半乳糖,不仅可以作为甜味剂改善全谷物粉的风味,同时也是应用较为广泛的益生元,有助于改善肠道微生态,而黄原胶也是目前已知的具有益生元功能的食品添加剂。由于谷物粉中所采取的全谷物均不含谷蛋白,若以较大量添加于用馒头、面包等发酵食品中,可能由于谷蛋白含量较低影响发酵产品品质,黄原胶的加入可有效改善这一问题。
附图说明
图1为小鼠血浆中LPS(内毒素)浓度水平;
图2为小鼠盲肠中乙酸浓度;
图3 为小鼠盲肠中丁酸浓度;
图4 为小鼠盲肠内容物肠道菌群结构。
具体实施方式
为了更好地理解本发明,下面用具体实例来详细说明本发明的技术方案,但是本发明并不局限于此。
本发明实施例中所述的份数为重量份。
实施例1
一种特异性调节肠道菌群失调的主食添加粉的制备:
(1)预处理:将谷子进行筛选,去杂,清洗、浸泡,在25℃下发芽24小时,55℃下烘干18小时后磨粉,过80目筛,得发芽谷子粉;;
(2)糊化:向步骤(1)中的发芽谷子粉中加入2倍质量的水,隔水蒸制10分钟,使谷子粉糊化,冷却至室温得发芽谷子浆;
(3)发酵:向步骤(2)中的发芽谷子浆中加入植物乳杆菌菌粉搅拌均匀,植物乳杆菌菌粉在发芽谷子浆中的浓度为5×106cfu/L,在37℃下发酵36小时,经浓缩、干燥、磨粉,用超微粉碎机将发芽发酵谷物粉进行超微粉碎处理,制备粒径小于15μm的发芽发酵谷子粉;
(4)制粉:向发芽发酵谷子粉中加入3wt%低聚果糖、2wt%低聚半乳糖和1wt%的黄原胶,混合均匀后得特异性调节肠道菌群失调的谷子主食添加粉。
实施例2:
一种特异性调节肠道菌群失调的主食添加粉的制备:
(1)预处理:藜麦进行筛选,去杂,清洗,浸泡,按重量比1:1:1在在25℃下发芽24小时,55℃下烘干18小时后磨粉,过80目筛,得发芽藜麦粉;
(2)糊化:向步骤(1)中的发芽藜麦粉中加入2倍质量的水,隔水蒸制10分钟,使谷子粉糊化,冷却至室温得发芽藜麦浆;
(3)发酵:向步骤(2)中的发芽藜麦浆中加入植物乳杆菌菌粉搅拌均匀,植物乳杆菌菌粉在发芽谷子浆中的浓度为5×106cfu/L,在37℃下发酵36小时,经浓缩、干燥、磨粉,用超微粉碎机将发芽发酵藜麦粉进行超微粉碎处理,制备粒径小于15μm的发芽发酵藜麦粉;
(4)制粉:向发芽发酵藜麦粉中加入3wt%低聚果糖、2wt%低聚半乳糖和1wt%的黄原胶,混合均匀后得特异性调节肠道菌群失调的谷子主食添加粉。
实施例3:
一种特异性调节肠道菌群失调的主食添加粉的制备:
(1)预处理:带皮燕麦进行筛选,去杂,清洗、浸泡,在25℃下发芽24小时,55℃下烘干18小时后磨粉,过80目筛,得发芽燕麦粉;;
(2)糊化:向步骤(1)中的发芽燕麦粉中加入2倍体积的水,隔水蒸制10分钟,使藜麦粉糊化,冷却至室温得发芽燕麦浆;
(3)发酵:向步骤(2)中的发芽燕麦浆中加入植物乳杆菌菌粉搅拌均匀,植物乳杆菌菌粉在发芽谷子浆中的浓度为5×106cfu/L,在37℃下发酵36小时,经浓缩、干燥、磨粉,用超微粉碎机将发芽发酵燕麦粉进行超微粉碎处理,制备粒径小于15μm的发芽发酵燕麦粉;
(4)制粉:向发芽发酵燕麦粉中加入3wt%低聚果糖、2wt%低聚半乳糖和1wt%的黄原胶,混合均匀后得特异性调节肠道菌群失调的燕麦主食添加粉。
对比例1
将实施例1中的谷子替换为去皮精制谷子,不进行发芽及发酵处理,其余操作与实施例1同,制备主食添加粉。
对比例2
将实施例1中的谷子不进行发芽处理,其它与实施例1操作相同,制备主食添加粉。
对比例3
将实施例1中的谷子不进行糖化、发酵处理,其它与实施例1操作相同,制备主食添加粉。
对比例4
实施例1中的不添加黄原胶,其它操作与实施例1相同,制备主食添加粉。
主食添加粉效果测试
应用实施例1-3及对比例1-4配方主食添加粉为原料,制备主食馒头。具体为:40份主食添加粉、60份小麦粉、1份活性干酵母、1份泡打粉、混合后和面、一次醒发、二次醒发、蒸制,加工成主食馒头。
由20名感官评价员对上述主食馒头进行感官评价,评分标准由外观(20分)、内部结构(20分)、弹韧性(20分)、粘性(20分)、气味(20分)组成。各组馒头感官评价结果如下表1:
表1实施例1-3及对比例1-4的主食添加粉制备的主食馒头感官评价结果
根据实验结果,对比例1感官评价结果要好于实施例1,这是由于对比例1添加的为精制谷物,口感要优于带皮谷物;对比例4的感官评价结果最差,说明黄原胶的加入对改善馒头口感有一定作用。
应用实施例1-3及对比例1-4配方主食添加粉为原料,制备主食面条。具体为:鸡蛋果粉 5 份、海藻酸钠 0.3 份、复合磷酸盐 0.2 份,食盐 2 份、单甘脂 0.2 份混合后和面、醒发、挤压,加工成主食面条。
所制备的主食面条自然条件下老化8h后煮制10分钟,由20名感官评价员对上述主食面条进行感官评价,评语论域为:1. 最难接受,2. 较难接受,3. 稍难接受,4. 勉强接受,5. 稍易接受,6. 容易接受,7. 最易接受;评价领域包括:颜色、形态、韧性、粘性及口感。其中,颜色以白色略带黄色、接近小麦粉原色、无斑点为最易接受;形态以表面细密、光滑、非透明态为最易接受;韧性以有嚼劲、富有弹性为最易接受;粘性以爽口、不粘牙为最易接受;口感是指与传统面条口感的相似度,与传统面条的口感越近似越易接受。评价结果如下表2:
表2实施例1-3及对比例1-4的主食添加粉制备的主食面条感官评价结果
结果表明,相对于直接添加精米,添加以全谷物为原料的主食添加粉,面条的品质会稍差,但差别在可接受范围内。
实施例1-3组及对比例1-3组主食添加粉按照40%的添加量添加至小鼠饲料,调整小鼠标准饲料中的其它组分以维持宏量营养素及能量平衡。将60只7-8周龄C57BL/6雄性小鼠,随机分组,并按照体重进行二次调节,保证每组平均体重接近。标准饲料适应性喂养一周后,以实施例1-3组及对比例1-3组主食添加粉饲料继续喂养。喂养一周后,饮用水中添加2.5%硫酸葡聚糖进行炎性肠病诱导七天,诱导期结束小鼠心脏取血,制备血浆,检测血浆中LPS(内毒素)浓度水平;解剖小鼠,获得盲肠内容物,气相色谱法检测盲肠内容物中短链脂肪酸水平,同时提取盲肠内容物总DNA,16srRNA基因测序鉴定小鼠肠道菌群结构。小鼠血浆中LPS(内毒素)浓度水平如图1所示,小鼠盲肠中乙酸浓度如图2所示,小鼠盲肠中丁酸浓度如图3所示,小鼠盲肠内容物肠道菌群结构如图4所示。
由图1结果表明,实施例1-3主食添加粉加入饲料,可有效降低肠炎小鼠血液中内毒素水平,而血液中内毒素水平是炎症水平的重要指标。另外,对比例2、对比例3中未经发芽或者未经发酵的全谷物,其降低小鼠炎症的效果甚至不如精米,这说明发芽发酵过程对全谷物的肠炎预防效果至关重要。
由图2和图3可知,乙酸、丁酸在内的短链脂肪酸,在调节宿主代谢、免疫系统和细胞增殖方面具有关键作用。短链脂肪酸在盲肠和近端结肠中浓度最高,是结肠细胞能量来源(尤其是丁酸盐),对维持肠道健康意义重大。动物实验表明,与对比例相比,实施例1-3中的主食添加粉可有效提高小鼠盲肠中短链脂肪酸的浓度,有益于小鼠肠道健康。
由图4可知,小鼠盲肠中三个主要门类的细菌组成表明,实施例1-3组主食粉可有效降低肠炎小鼠肠道中条件致病菌Proteobacteria的含量,增加有益菌Bacteroidetes的水平,表现出很强的益生效果。
Claims (9)
1.一种特异性调节肠道菌群失调的主食添加粉的制备方法,其特征在于,包括以下步骤:
(1)预处理:全谷物清洗、浸泡,在20~28℃条件下发芽12~24小时,40~55℃下烘干12~24小时后磨粉,过筛,得发芽全谷物粉;
(2)糊化:向步骤(1)中的发芽全谷物粉中加入1~3倍质量的水,隔水蒸制5~15分钟,冷却得发芽全谷物浆;
(3)发酵:向步骤(2)中的发芽全谷物浆中加入发酵剂搅拌均匀,在35~37℃下发酵24~48小时,经浓缩、干燥、粉碎得发芽发酵全谷物粉;
(4)制粉:向发芽发酵全谷物粉中加入低聚果糖、低聚半乳糖、黄原胶,混合均匀后得特异性调节肠道菌群失调的主食添加粉。
2.根据权利要求1所述的制备方法,其特征在于,步骤(1)中所述的全谷物为藜麦、谷子、带皮燕麦中的一种以上。
3.根据权利要求2所述的制备方法,其特征在于,步骤(1)中所述全谷物为未经任何加工过程的带皮谷物。
4.根据权利要求1所述的制备方法,其特征在于,步骤(3)中所述的发酵剂为植物乳杆菌菌粉,接种浓度每1L谷物浆105-107cfu。
5.根据权利要求1所述的制备方法,其特征在于,步骤(3)所述的发芽发酵全谷物粉的粒径为15μm以下。
6.根据权利要求1所述的制备方法,其特征在于,所述的低聚果糖的加入量占主食添加粉的3%~5%;低聚半乳糖添加量占主食添加粉的1%~2%;黄原胶的添加量占0.2~1%。
7.一种权利要求1~6任一项所述的制备方法制备得到的特异性调节肠道菌群失调的主食添加粉。
8.根据权利要求7所述的主食添加粉,其特征在于,所述的主食为馒头、面条和面包中的一种。
9.根据权利要求8所述的主食添加粉,其特征在于,特异性调节肠道菌群失调的主食添加粉的添加量占主食成分质量的10~40%。
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